Pistachio olive stuffed pork belly
Pistachio olive stuffed pork belly
Ingredients
Pork Belly
- 1.5kg piece pork belly, rind on, scored (see Notes)
Stuffing
- 50g butter, at room temperature
- 1/2 cup pistachio kernels, toasted, finely chopped
- 1 cup Sicilian green olives, pitted, finely chopped
- 1 tbsp lemon rind, finely grated
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- 2 garlic cloves, crushed
Seasoning & Coating
- Olive oil cooking spray
- 2 tbsp sea salt flakes
- 1 tbsp fennel seeds
Side Dish - Pumpkin
- 900g Kent pumpkin, cut into 8 wedges (skin on)
Radish Salad
- 1 bunch radishes, very thinly sliced into rounds (see Notes)
- 1 royal gala apple, very thinly sliced into rounds (see Notes)
- 1 granny smith apple, very thinly sliced into rounds (see Notes)
- 1 white onion, very thinly sliced into rounds (see Notes)
- 1 bunch watercress, trimmed
- 1/4 cup lemon juice
Instructions
- 1
Preheat oven to 250C/230C fan-forced. Line a large baking tray with sides, first with foil, then baking paper. Place a greased wire rack over tray.
- 2
Starting from one short end of the pork and using a sharp knife, make a cut along the centre of the flesh to form a pocket, being careful not to cut all the way through.
- 3
Combine butter, pistachios, olives, lemon rind, parsley and garlic in a bowl. Season with salt and pepper. Push the pistachio mixture into the pocket, spreading evenly. Place pork on rack. Spray rind liberally with oil. Sprinkle with sea salt flakes and fennel seeds, pushing into the scored rind. Spray with more oil.
- 4
Roast for 15 minutes. Reduce oven temperature to 180C/160C fan-forced. Roast for a further 1 1/2 hours or until pork is very tender and rind is puffed and crackled. Cover pork loosely with foil and set aside for 10 minutes to rest.
90 min - 5
Meanwhile, preheat a large chargrill pan over medium heat. Spray both sides of pumpkin with oil. Season with salt and pepper. Chargrill for 10 minutes, turning occasionally, or until golden and tender.
10 min - 6
Make Radish Salad: Combine radish, apples, onion, watercress and lemon juice in a large bowl. Season with salt and pepper.
- 7
Cut pork into thick slices. Serve with pumpkin and Radish Salad.
